Avocado Egg Rolls
This recipe might be a little time consuming, but well worth it. My Son-in-laws beg for this!
- Preparing Time: 1 hour
- Total Time: 1 hour and 30 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 tsp salt
- 1 pinch salt
- 2 teaspoons ground cumin
- 1 cup mayonnaise
- 1/4 cup fresh cilantro chopped
- dash cayenne pepper
- 1/4 tsp cayenne pepper
- 1 cup frozen corn thawed
- 3/4 cup buttermilk
- 2-3 large avocado peeled, pitted & diced
- 4 tablespoons sun-dried tomatoes packed in oil chopped
- 5 green onions minced
- 1 cup shredded mexican cheese blend
- 1 cup canned black beans rinsed and drained
- 1 tsp grated lime peel
- 1 beaten egg in bowl
- 1 pkg (16 oz) egg roll wrappers (usually in the produce section by oriental vegetables)
- oil for deep-ft frying (i prefer coconut oil..it can cook at a higher temperature without burning)
- creamy tomatillo dressing
- 1/2 tsp lime juice
- 1 clove garlic (1/2 tsp already crushed)
- 2 fresh jalapenos stems and seeds removed
- 1/3-1/2 cup cilantro (packed lightly)
- 1 small tomatillo
- dash tabasco
- 1 r oz can green chilies
- 1 pkg ranch dressing mix
- Carbohydrate 37.4939637524703 g
- Cholesterol 40.1895000066979 mg
- Fat 16.9430658910024 g
- Fiber 5.47536957102672 g
- Protein 10.7477801647297 g
- Saturated Fat 4.44611468694464 g
- Serving Size 1 1 Serving (179g)
- Sodium 698.812757827944 mg
- Sugar 32.0185941814435 g
- Trans Fat 6.42088770136697 g
- Calories 341 calories
FOR EGG ROLLS: In a large bowl combine first 11 ingredients. Place 1/4 cup of the mixture in the center of one egg roll wrapper. Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with egg, roll up tightly to seal. FOR CREAMY TOMATILLO DRESSING: Mix ingredients in blender and refrigerate for 1 hour before serving.
